French Lentil and Carrot Soup
“It’s crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer.” —Colleen Delawder, Herndon, Virginia
| Servings | Prep Time | Cook Time |
| 6servings (2-1/4 quarts) | 15minutes | 6-1/4hours |
| Servings | Prep Time |
| 6servings (2-1/4 quarts) | 15minutes |
| Cook Time |
| 6-1/4hours |
Ingredients
- 5 large carrots peeled and sliced
- 1-1/2 cups dried green lentils rinsed
- 1 shallot finely chopped
- 1 tsp herbes de Provence
- 1/2 tsp pepper
- 1/4 tsp kosher salt
- 6 cups reduced-sodium chicken broth
- 2 cups cubed rotisserie chicken
- 1/4 cup heavy whipping cream
Portions: servings (2-1/4 quarts)
Units:
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Ingredients
Portions: servings (2-1/4 quarts)
Units:
|
Instructions
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender.
- Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Recipe Notes
Test Kitchen tips
- Remember to check the label when buying herbes de Provence; some contain lavender and some don’t. The lavender adds an unusual flavor that complements both carrots and lentils.
- The amount of heavy cream may be increased, decreased or eliminated depending on personal tastes.
Nutrition Facts
1-1/2 cups: 338 calories, 8g fat (3g saturated fat), 53mg cholesterol, 738mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 29g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
